Crab Sausage (Crab Meat Sausage) for Hue Beef Noodle Soup

Ingredients

• 500 g Pork belly (lean pork thigh) (Buy in the early morning, still warm to keep freshness and tenderness)
• 150 g Pork fat (Cut into pea-size pieces, freeze before grinding)
• 100 g Crab or crayfish meat (Can use fresh crab meat or cleaned crayfish meat)
• 50 g Shallots (Finely chop, sauté before adding to the grinder)
• 50 g White part of green onions (scallion whites) (Finely slice, sauté with shallots)
• 1 muỗng canh Ground black pepper (Add at the end to preserve flavor)
• 2.5 muỗng canh Potato starch (tapioca starch) (Helps the sausage stay chewy, use 2‑3 tbsp depending on desired firmness)
• 1 muỗng cà phê Baking soda (About 3 g, helps the sausage rise when cooked)
• 3 muỗng canh Cooking oil (Used for sautéing aromatics and mixing into the mixture)
• ½ ống Shrimp-shell food coloring (tube) (Dissolve in boiling water to create an orange‑pink color for the sausage)
• 150 g Ice cubes (Keeps the mixture cold during grinding)
• 20 g Salt (Used to brine the sausage after cooking to prevent blandness)
• 500 ml Boiling water (for dissolving color) (Hot water so the color dissolves evenly)

Instructions

1. Prepare meat and fat

   Cut pork belly and pork fat into ~1 cm cubes, then place in the freezer for at least 15 minutes to chill.

   Time: PT15M

2. Sauté shallots and scallion whites

   Heat 1 tbsp oil in a pan, add the chopped shallots and scallion whites, sauté briefly 2‑3 minutes until lightly golden, then let cool completely.

   Time: PT5M

   Temperature: 180°C

3. Dissolve shrimp-shell color

   Boil 500 ml water, add half a tube of shrimp-shell food coloring, stir until dissolved, set aside until needed.

   Time: PT3M

   Temperature: 100°C

4. First grind – pork belly

   Put the chilled pork belly into the grinder, pulse quickly for 15‑20 seconds until the meat paste becomes slightly elastic.

   Time: PT1M

5. Second grind – add fat, ice and basic seasonings

   Add the chilled pork fat, 150 g ice cubes, 1 tbsp oil, 2‑3 tbsp potato starch, 1 tsp baking soda and the dissolved shrimp-shell color. Grind for 1.5‑2 minutes until the mixture is homogeneous and cold again.

   Time: PT2M

6. Third grind – add sautéed aromatics and pepper

   Add the sautéed shallots, ground black pepper and 100 g crab (or crayfish) meat to the grinder, grind another 1 minute until smooth and elastic.

   Time: PT1M

7. Check elasticity and add starch if needed

   If the mixture is not elastic enough, add ½ tbsp potato starch and grind another 30 seconds.

   Time: PT1M

8. Shape sausage balls

   Transfer the mixture to a bowl, use two large spoons to form round balls about 15 g each (about 65 balls). Place on a tray and refrigerate for at least 30 minutes to set.

   Time: PT5M

9. Cook sausage in Hue beef noodle broth

   Bring a pot of broth (or plain water) to a boil at 100°C, drop the sausage balls in, cook 3‑4 minutes until they float and are cooked through.

   Time: PT5M

   Temperature: 100°C

10. Soak sausage in cold water

    Prepare a cold water tub (2 L) with 20 g salt, submerge the just‑cooked sausage for 30 seconds then remove to drain.

    Time: PT2M

    Temperature: 4°C

Nutrition Facts

Calories

45

Protein

4 g

Carbohydrates

2 g

Fat

3 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork belly (lean pork thigh): Pork shoulder
• Instead of Pork fat: Pork belly fat
• Instead of Crab or crayfish meat: Canned crab meat, Minced shrimp
• Instead of Shallots: Red onion
• Instead of White part of green onions (scallion whites): Green onion
• Instead of Ground black pepper: White pepper
• Instead of Potato starch (tapioca starch): Corn starch
• Instead of Baking soda: None
• Instead of Cooking oil: Vegetable oil
• Instead of Shrimp-shell food coloring (tube): Red/orange food coloring
• Instead of Ice cubes: Crushed ice
• Instead of Salt: Sea salt
• Instead of Boiling water (for dissolving color): Warm water

Equipment Needed

• Meat grinder (sausage grinder)
• Freezer or ice tray
• Small pan for sautéing aromatics
• Large mixing bowl
• Two large spoons (for shaping balls)
• Large pot for boiling broth
• Slotted spoon or tongs for retrieving sausage
• Spoon or bowl for soaking sausage in cold water
• Knife and cutting board
• Measuring cup (spoons, scale)

Critical Steps — Do Not Skip

• Prepare meat and fat chilled in the freezer
• Use ice during grinding to keep the mixture cold
• Grind long enough for the mixture to become elastic but not too warm
• Add the correct amount of shrimp‑shell color and dissolve it completely
• Cook the sausage only until it floats (3‑4 minutes) and quickly soak in cold water

Chef Tips from the Video

• Always use chilled meat and fat for optimal elasticity
• Grind in short bursts, stopping to check the mixture temperature
• After grinding, let the mixture rest 5‑10 minutes in the freezer to allow ingredients to meld better
• Cooking the sausage in seasoned broth enhances flavor, but for a clear appearance, use plain water for boiling.

Troubleshooting

Storage

Refrigerator: Store uncooked sausage in the refrigerator (4°C) for up to 2 days.

Freezer: Pack tightly (zip‑lock bag or container) and freeze (‑18°C) for up to 1 month.

Room temperature: Do not store at room temperature; it will spoil quickly.

Make-Ahead Tips

• You can grind and mix ingredients, then keep the mixture in the freezer before shaping
• Form sausage balls and freeze; use as needed
• Hue beef noodle broth can be prepared ahead and kept warm